Nothing says summer like baked fresh, hot out of the oven, homemade pie. However, this isn’t your run of the mill, ordinary cherry or blueberry pie. It takes something a lot more decadent to really ignite our taste buds. We’re turning the thermometer way up with the hottest of all Brownie Pies featuring homemade chocolate chip cookie crust and salted caramel topping. As the saying goes,” If you can’t stand the heat, stay out of our kitchens!”
1/2 batch homemade chocolate chip cookie dough. We used this recipe from Crisco
1 small brownie mix pouchplus water, eggs, and oil called for to make the brownies
1/2 cup caramel ice cream topping
Dash of sea salt
Preheat oven to 350 degrees. Line a pie pan pan with parchment.
Make the homemade cookie dough. Press the cookie dough evenly into the bottom of the prepared pan.
Mix brownie mix according to package directions. Pour over cookie dough and spread carefully with a spatula.
Bake for about 20-25 minutes, until a toothpick comes out clean along the edge of the brownies.
Remove from the oven and pour caramel topping on top of pie. Then sprinkle with sea salt.
The pie will slice easily once it is completely cooled.
*recipe adapted from Crazy For Crust
Woot woot! It’s Saturday. Our favorite day! Our cheat and treat ourselves day. This week we are preparing for Easter and doing a trial run on a new recipe: Salted Caramel Carrot Poke Cake. Since it’s best after sitting in the refrigerator over night, it’s a perfect make-the-night-before and travel-with-the-next-day dessert. Why not take this “EGG”TRA-ORDiNARY yumminess to your Easter celebration? Every”bunny” will love it!!!
Salted Caramel Carrot Poke Cake
- 1 box Carrot Cake Mix
- 1 package Instant Vanilla Pudding
- 4 Eggs
- ½ cup Milk
- 1 cup Sour Cream
- ¾ cup Canola Oil
- 1½ cups Chopped Pecans
- 14 oz. can Sweetened Condensed Milk
- 1 container of cream cheese frosting
- Smuckers SaltedCaramel Sauce
- ½ cup Chopped Pecans
- Preheat 350 F.
- Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
- Pour batter into a greased 9 x 13 inch pan.
- Bake for 40-45 minutes.
- Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
- Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.
- Pour sweetened condensed milk over the cake and let set over night.
- Once cake has set spread frosting over the cake.
- Heat opened Salted Caramel Sauce jar in the microwave for 20 – 30 seconds.
- Pour SaltedCaramel Sauce over the frosting and top it with chopped pecans.
*recipe adapted from Living Better Together
We’ve all heard that one key to staying warm is to dress in layers. Why not dress your treats in layers? We say that’s even better way to keep warm!!! This Saturday we are layering on a bunch of our favorite ingredients to create Salted Caramel Chocolate Chip Cookie Bars. What could ever go wrong with anything made with salted caramels and chocolate chips? Nothing at all!!!
12 tablespoons butter flavored Crisco
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
11 ounces caramel squares, unwrapped
3 tablespoons heavy cream
sea salt, for sprinkling
Preheat oven to 325. Prepare a 9 x 13 pan by lining with foil. In a large mixing bowl combine Crisco and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at twenty second intervals, stirring in between, until melted and smooth. Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. Sprinkle the top with more sea salt. Bake 25-30 minutes or until very lightly golden around the edges. Remove from oven and let cool 10-15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.
Recipe adapted from The Baker Upstairs